More Mac and Cheese Recipes

Heat oven to 375°F. Grease a 2-quart casserole dish.

Melt margarine in a saucepan; stir in flour. Gradually stir in milk and sour cream; cook, stirring constantly, over low heat until sauce bubbles and thickens. Stir in cheese, chives, mustard, Worcestershire sauce and salt; stir until cheese is melted.

Place macaroni in prepared dish. Pour sauce evenly over the top and stir to coat all macaroni pieces. Bake for 25 to 30 minutes, or until lightly browned. Yields 6 servings.

DIFFERENT MACARONI AND CHEESE

1 cup macaroni
1 cup cottage cheese
1 cup dairy sour cream
2 eggs, slightly beaten
1 cup diced pasteurized processed cheese
1 cup cubed sharp Cheddar cheese

Cook and drain macaroni; set aside. In a 2 1/2-quart casserole dish, combine remaining ingredients, mixing well. Fold in macaroni, blending thoroughly. Bake at 350°F. for 45 minutes.

MACARONI AND CHEESE

2 cups cottage cheese
1 container (8 ounces) sour cream
1 large egg
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounces sharp Cheddar cheese, shredded
8 ounces macaroni, cooked
Paprika

Heat oven to 350°F. Lightly grease a 3-quart casserole dish.

In a large bowl, combine cottage cheese, sour cream, egg, salt, pepper and cheese. Stir in macaroni.

Spoon mixture into prepared dish. Sprinkle top with paprika and bake for 45 minutes. Let stand for 10 to 15 minutes before serving.

MACARONI AND CHEESE CAKE

1 package (14 ounces) macaroni
1/4 cup chopped onion
1 cup sliced stuffed olives
4 eggs, slightly beaten
1 1/4 cups light cream
1 tablespoon seasoned salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese
3 cups grated American cheese
2 tablespoons butter

Cook and drain macaroni according to package directions. Combine onion, olives, eggs, cream, seasoned salt and pepper. Add macaroni and cheeses; toss together lightly.

Pour mixture into a greased and floured, 12-cup Bundt pan and bake at 350°F. for 40 to 45 minutes. Let cool for 10 minutes, then loosen edges with a spatula; invert over a serving platter.

SPAM MACARONI CASSEROLE

1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup chopped red or green pepper
2 tablespoons butter or margarine
4 ounces macaroni, cooked and drained
1 can Spam, cubed
1 can tomato soup
1/3 cup cheese cubes
Crushed potato chips 

Heat oven to 400°F.

In a medium pan, cook celery, onion and pepper in margarine, stirring frequently, until tender. Combine with macaroni, Spam, soup and cheese in a large mixing bowl; mix well.

Turn mixture into a 1 1/2-quart casserole dish. Sprinkle chips over the top. Cover and bake for 30 minutes, or until bubbly. Yields 6 servings.

MACARONI WITH DEVILED SALMON

1 tablespoon butter
2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) salmon, drained and minced
3 cups cooked macaroni
1 1/2 cups medium white sauce
1 1/2 cups grated American cheese

Combine butter, mustard, Worcestershire sauce, salt and pepper in a saucepan; heat thoroughly. Add salmon and cook until heated.

Combine macaroni, white sauce and cheese; heat until cheese is melted. Place mixture around outer edge of a hot platter. Pour deviled salmon in center. Yields 6 servings.

WESTERN MAC

1 box macaroni and cheese dinner
1 pound ground beef
1/2 cup sliced celery
1/4 cup chopped green pepper
1/4 cup chopped onion
2 cups whole kernel corn, drained
1 can (6 ounces) tomato paste
1/4 cup water
1 teaspoon salt
Dash of pepper

Prepare macaroni and cheese dinner as directed on box. Cook beef, celery, green pepper and onion until well-done. Stir in corn, tomato paste, water, salt and pepper. Add prepared dinner and mix well. Turn into a 2-quart casserole dish and bake at 350°F. for 10 to 15 minutes.

TUNA MAC

1 cup uncooked macaroni
1 can cream of celery soup
1/2 cup milk
1 can tuna, drained
1/4 cup grated American cheese
1/2 cup cooked frozen peas
Salt and pepper, to taste

Cook macaroni according to package directions; drain well. Stir in soup, milk, tuna, cheese and peas. Season with salt and pepper; simmer for a few minutes. Serve hot or cold. Yields 4 to 6 servings.

SLOW COOKED MAC ‘N’ CHEESE

1 package (16 ounces) elbow macaroni
1/2 cup margarine, melted
2 eggs, beaten
1 can (12 ounces) evaporated milk
1 can (10.75 ounces) condensed cheddar cheese soup
1 cup milk
4 cups shredded cheddar cheese, divided
1/8 teaspoon paprika

Cook macaroni according to package directions; drain. Place in a 5-quart slow cooker; add margarine.

In a bowl, combine eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours; sprinkle with remaining cheese. Cook for an additional 15 minutes, or until cheese is melted. Sprinkle with paprika. Yields 10 servings.

MOM’S MAC AND CHEESE

7 ounces elbow macaroni
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
2 cups milk
2 eggs, beaten
1 cup shredded cheddar cheese
1 cup shredded Colby cheese
1 cup shredded Monterey Jack cheese
1/4 cup Parmesan cheese
2 teaspoons parsley flakes
2 tablespoons bread crumbs

Heat oven to 350°F.

Cook macaroni according to package directions; drain.

In a small pan, melt butter. Stir in flour and salt. Blend in milk; cook until thick.

Mix shredded cheeses together; reserve 1/4 cup. Add cheese to sauce; stir until melted. Stir in macaroni and parsley. Pour into a 2-quart casserole dish; top with reserved cheese and bread crumbs. Bake for 25 minutes.

BAKED MACARONI AND CHEESE

1 package (8 ounces) macaroni, cooked
16 saltine crackers, finely crushed
1 teaspoon salt
1 teaspoon seasoned pepper
8 ounces sharp cheddar cheese, shredded
8 ounces extra sharp cheddar cheese, shredded
6 large eggs, lightly beaten
4 cups milk

Heat oven to 350 degrees.

Layer 13 each of macaroni, crackers, salt, pepper and cheeses in a lightly greased 13×9-inch baking dish. Repeat layers twice.

Whisk eggs and milk together; pour over macaroni mixture.

Bake for 55-60 minutes, or until golden and set. Let stand 10 minutes before serving.

Yields  8 to 10 servings.

CLASSIC MACARONI AND CHEESE

12 ounces elbow macaroni
1/4 cup white onion, diced
3 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
1 tablespoon prepared mustard
3 cups (12 ounces) sharp cheddar cheese, shredded
3 cups coarse bread crumbs

Heat oven to 375 degrees.

Cook macaroni according to package instructions or until al dente. Drain, rinse and set aside.

In large saucepan, saute onion in butter for 2 minutes until transparent. Blend in flour, stirring well to incorporate; cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.

Reduce to low heat; add salt, pepper, hot sauce and mustard. Stir in 2 1/2 cups cheese. Add cooked macaroni to cheese sauce and mix well. Place macaroni mixture in buttered 9-by-9-inch ovenproof dish. Top with remaining 1/2 cup cheese and bread crumbs. Bake for 25 minutes or until top is golden brown.

Yields 4 servings each with 916 calories, 44 g fat, 122 mg cholesterol and 1,819 mg sodium.

MACARONI CASSEROLE

Vegetable cooking spray
1/2 cup pasteurized process cheese  spread
2/3 cup evaporated skim milk
3 cups cooked elbow macaroni
1 egg, slightly beaten
2 egg whites
1/4 teaspoon paprika
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Heat oven to 400 degrees. Prepare a 1-quart casserole with cooking spray.

In a small saucepan, combine cheese spread and milk. Cook and stir over low heat until cheese melts. In casserole, combine macaroni, egg, egg whites and seasonings. Mix well. Stir cheese mixture and cheese into macaroni; mix well.

Bake for 20-25 minutes.

Yields 6 servings each with 223 calories, 6 g fat and 4 mg cholesterol.

MACARONI AND CHEESE

2 cups elbow macaroni
1 small onion, minced
3 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground white pepper
2 cups milk
1/2 pound (2 cups) pasteurized process spread, shredded
3/4 cup fresh bread crumbs

Cook macaroni according to package directions; drain and set aside.

Heat oven to 400 degrees. Melt 2 tablespoons margarine over low heat; add onions and cook until tender. Stir in flour, salt, mustard and pepper. Slowly stir in milk, stirring until thick and smooth; add 3/4 of the cheese, and stir into milk mixture until cheese is melted.

Transfer cooked macaroni to lightly greased 1 1/2-quart casserole. Pour cheese over macaroni and toss to coat. Top with reserved cheese.

In a small saucepan, melt 1 tablespoon margarine; add bread crumbs and mix well. Bake uncovered for 20 minutes until top is golden brown.

Yields 6 servings each with 351 calories, 16 g fat and 45 mg cholesterol.

MACARONI AND CHEESE PIE

2 1/4 cups (about 9 ounces) shredded cheddar cheese, divided
1 cup elbow macaroni, uncooked
4 eggs
1/4 teaspoon salt
2 1/4 cups milk
1/2 cup buttermilk baking mix
1/4 teaspoon hot pepper sauce

Heat oven to 400 degrees. Grease a 10-inch pie plate and set aside.

In a bowl, combine 2 cups cheese and macaroni. Mix well; arrange in pie plate. In a separate bowl, beat eggs with salt, milk, baking mix and hot pepper sauce. Pour over macaroni in pie plate.

Bake for 40 minutes or until a knife inserted in the center comes out clean. Remove from oven. Sprinkle with remaining 1/4 cup cheese; return to oven 1 to 2 minutes or until cheese melts. Let stand 10 minutes before cutting into wedges.

Yields 8 servings each with 265 calories, 6 g fat and 90 mg cholesterol.

MACARONI WITH FOUR CHEESES

2 cups (8 ounces) Gruyere cheese
2 cups (8 ounces) Gouda cheese
2 cups (8 ounces) Mozzarella cheese
1 pound Rigatoni pasta
4 tablespoons butter, softened, or 1/2 cup cream
1 cup (4 ounces) Parmesan cheese, freshly grated

Cut Gruyere, Gouda and mozzarella into julienne strips (matchstick size) and set aside.

Cook pasta according to package instructions or until al dente. Drain pasta, place into serving bowl containing butter or cream and toss well. Add strips of 3 cheeses and quickly toss.

Sprinkle top with half the grated Parmesan; serve remainder on the side.

Yields 4 servings each with 1,041 calories, 69 g fat, 229 mg cholesterol and 1,529 mg sodium.

TOP OF THE STOVE MAC AND CHEESE

2 cups (8 ounces) uncooked, small elbow  macaroni
1/4 cup butter or margarine
2/3 cup evaporated milk
2 large eggs
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce, optional
2 cups (8 ounces) shredded sharp cheddar cheese

Cook pasta in a large saucepan according to package directions; drain and set aside.

Melt butter in the same saucepan over medium heat. Remove from heat; whisk in evaporated milk, eggs, mustard, salt and hot pepper sauce. Return pasta to saucepan and stir in cheese; mix well.

Cook over low heat for 4 to 5 minutes, stirring constantly, until cheese is melted and mixture is creamy and thickened. Serve immediately. Yields 4 to 6 servings.

TURKEY-MACARONI CASSEROLE

1/2 pound ground turkey
1 onion, chopped
1 can (15 ounces) no-bean turkey chili
1 can (10 ounces) tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup (4 ounces) shredded mozzarella  cheese, divided

Heat oven to 350 degrees.

In a skillet, brown turkey with onion; drain.

Stir in chili, tomatoes and mustard. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

In a separate bowl, toss cooked macaroni with egg and 1/2 cup cheese. Add chili mixture and blend.

Pour into a 1 1/2-quart casserole. Top with remaining 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly.

Yields 8 servings each with 231 calories, 9 g fat and 94 mg cholesterol.

CRISPY CHICKEN AND MACRONI AND CHEESE

6 to 8 boneless, skinless chicken breast halves (about 2 pounds)
1 package chicken-seasoned coating mix
1 package (10 ounces) macaroni and cheese or 14-ounce deluxe variety
3 cups cooked green beans OR other favorite vegetable

Heat oven to 400°F. Line a 15-by-10-by-1-inch baking dish with foil. Set aside.

Moisten chicken with water; shake off excess.

Put coating mix in a resealable plastic bag. Shake 1 to 2 pieces of chicken at a time in bag with coating mix. Place coated chicken in prepared pan. bake for 20 minutes, or until chicken is cooked through.

While chicken is baking, prepare macaroni and cheese according to package directions.

Heat green beans or other vegetable in microwave according to package directions.

Divide chicken, macaroni and cheese and green beans among plates and serve.

CHILI MAC OLE

1 package (7 ounces) elbow macaroni
1/2 cup chopped green bell pepper
1/4 cup sliced green onion
1 can (15 ounces) no-bean chili
1 can (10 ounces) diced tomatoes with green chilies, drained
1 teaspoon seasoned salt
3/4 cup shredded Monterey Jack cheese, divided

Prepare macaroni according to package directions; drain.

In a saucepan, heat green pepper, onion, chili, tomatoes, salt and 1/2 cup cheese until cheese melts, stirring frequently. Spoon macaroni onto serving platter. Pour hot chili mixture over macaroni. Sprinkle remaining 1/4 cup cheese over chili.

MACARONI AND CHEESE

2 tablespoons butter
2 tablespoons flour
Salt and pepper, to taste
2 1/2 cups milk
8 ounces grated mild cheddar cheese, divided
8 ounces cooked macaroni
1/4 cup bread crumbs

Heat oven to 375°F. Butter a 2-quart baking dish; set aside.

In a large skillet, melt butter. Add flour, salt and pepper and stir. Add milk. Stir until mixture thickens a little. Add 7 ounces cheese and stir until it melts. Add cooked macaroni and combine.

Pour mixture into prepared dish. Top with remaining cheese and bread crumbs. Bake for 20 to 25 minutes, or until brown and bubbly.

MACARONI CHICKEN CASSEROLE

8 ounces uncooked pasta shells
2 cups diced, cooked chicken
1/2 cup chopped green pepper
1/2 cup diced onion
2 cans (10 3/4 ounces each) cream of mushroom soup
1 soup can milk
1 cup chicken broth
1 jar (2 ounces) diced pimento
1 can (5 ounces) sliced water chestnuts
8 ounces shredded Cheddar cheese, optional

Heat oven to 350°F. Grease a 9-by-12-inch baking dish; set aside.

In a large mixing bowl, combine pasta, chicken, green pepper, onion, soup, milk, broth, pimento with liquid and water chestnuts with liquid. Pour mixture into prepared dish. Cover and marinate for at least 2 hours, or overnight, in the refrigerator.

Bake, uncovered, for 30 minutes, or until casserole bubbles. Lower oven temperature to 250°F and bake casserole for an additional 30 minutes. Before serving, stir and sprinkle with cheese, if desired.

NOTE: Fr a hearty dish, double the amount of chicken, green pepper and onion. Bake uncovered in preheated 350°F oven for 45 minutes or until casserole bubbles. Lower oven temperature to 250 degrees and allow casserole to bake for an additional 30 minutes.

ALL-AMERICAN MACARONI AND CHEESE

1 pound macaroni. bowtie or shell noodles, cooked al dente, drained in colander and tossed with 1 teaspoon olive oil and 1 clove pressed garlic, and seasoned lightly with salt and freshly ground pepper
4 tablespoons unsalted butter
About 1 cup chopped onion
4 tablespoons unbleached flour
2 to 3 large cloves garlic, minced or pressed
4 cups whole milk, divided
1 1/2 teaspoons paprika
1 1/2 teaspoons mustard powder
2 teaspoons fresh minced thyme and/or marjoram, or 1 teaspoon dried thyme and/or marjoram leaves, crumbled
Salt and freshly ground black pepper
About 2 cups grated cheddar cheese, plus 1/2 cup for topping, divided
4 tablespoons fresh chopped parsley, optional

Heat oven to 350°F. Butter 2-quart baking dish; set aside.

Cook pasta while preparing sauce; follow instructions above for draining in colander.

In nonreactive saute pan, melt butter over medium heat. Add onion and cook for 4 to 5 minutes, stirring occasionally. Add flour and stir for about 3 minutes. Add garlic and stir 1 minute more. Add 1 cup milk and stir well to blend. Add remaining milk, whisking to get rid of any lumps. Add paprika, mustard powder, thyme and/or marjoram, salt and pepper.

When sauce is hot, sprinkle in about 1 cup cheese and stir well. When melted, add second cup cheese and stir well. Carefully taste sauce to see if it needs more salt or pepper. Place half the macaroni in bottom of prepared dish. Sprinkle with salt and pepper and cover with half the sauce. Repeat with remaining macaroni and cover with remaining sauce.

Bake for 25 to 30 minutes; spread remaining 1/2 cup cheese over top and bake for 5 minutes. Remove from oven and allow dish to sit for at least 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Yields 6 to 8 servings.

SOUTH-OF-THE-BORDER MACARONI AND CHEESE

1 pound macaroni, bowtie or shell noodles, cooked al dente, drained in colander and tossed with 1 teaspoon olive oil and 1 clove pressed garlic, and seasoned lightly with salt and freshly ground pepper
2 tablespoons unsalted butter
1 cup chopped onion
4 tablespoons unbleached flour
2 to 3 large cloves garlic, minced or pressed
4 cups whole milk, divided
1 teaspoon paprika
1 to 1 1/2 teaspoons cumin seed, toasted and ground
Salt and freshly ground black pepper
1 cup grated cheddar cheese, divided
1 cup grated jalapeno or habanero Jack cheese, divided
1/2 cup salsa
About 1/2 cup fresh chopped cilantro leaves
4 to 6 large green chiles, roasted, peeled, seeded and cut into strips
Tortilla chips, about 1 cup crushed

Heat oven to 350°F. Butter 2-quart baking dish; set aside.

Cook pasta while preparing the sauce; follow instructions above for draining in colander.

In nonreactive saute pan, melt butter over medium heat. Add onion and cook for 4 to 5 minutes, stirring occasionally. Add flour and stir for about 3 minutes. Add garlic and stir 1 minute more. Add 1 cup milk and stir well to blend. Add remaining milk, whisking to get rid of any lumps. Add paprika, cumin, salt and pepper.

When sauce is hot, sprinkle in half the cheeses and stir well. When melted, add half the remaining cheeses and stir well. Stir in salsa and cilantro; remove from heat. Carefully taste sauce to see if it needs more salt or pepper, or a little more cumin. Toss cooked macaroni with green chiles. Place half the macaroni and chiles in bottom of prepared dish; season lightly with salt and pepper. Spread half the sauce over macaroni. Repeat another layer with remaining macaroni and chiles and sauce; spread remaining cheese over top. Scatter crushed tortilla chips over top.

Bake for 25 to 30 minutes. Remove from oven and allow dish to stand for at least 5 minutes before serving. Yields 6 to 8 servings.

VEGGIE MACARONI AND CHEESE

For the roasted veggies:
6 to 8 cups raw vegetables, cut into large bite-sized pieces
3 tablespoons olive oil
Salt and freshly ground black pepper
Few sprigs of Italian oregano, or generous 1 teaspoon dried leaves, crumbled

For the casserole:
1 pound macaroni, bowtie or shell noodles, cooked al dente, drained in colander and tossed with 1 teaspoon olive oil and 1 clove pressed garlic, and seasoned lightly with salt and freshly ground pepper
2 tablespoons unsalted butter
3 bay leaves
About 1/2 pound shiitake mushrooms, cleaned, stemmed and torn into pieces
8 to 10 large cloves garlic, slivered lengthwise
4 tablespoons unbleached flour
2 cups whole milk and 2 cups cream, or 4 cups half-and-half, divided
1 tablespoon plus 1 teaspoon fresh minced Italian oregano, or 2 teaspoons dried Italian oregano, crumbled
3 pinches cayenne pepper
Scant 1/8 teaspoon freshly ground nutmeg
Salt and freshly ground black pepper
2 cups grated Parmigiano-Reggiano cheese, divided
2/3 cup dried breadcrumbs mixed with 1/3 cup Parmigiano

Heat oven to 400°F. Spread veggies on large baking sheet. Drizzle olive oil over veggies, generously season with salt and pepper, and toss with oregano. Roast veggies 20 to 25 minutes, turning occasionally, or in grill basket over medium-hot fire. The vegetables should be cooked al dente since they will be baked in casserole. Once cooked, there will be about 4 to 6 cups veggies, since they cook down. (This can be done ahead of time – even the night before.)

Heat oven to 350°F. Butter 2- to 3-quart baking dish; set aside. 

Cook pasta while preparing sauce; follow instructions above for draining in colander.

In nonreactive sauté pan, melt butter over medium heat. Add bay leaves and mushrooms, cover and cook for 3 to 4 minutes, stirring occasionally. Add garlic and stir 1 minute more. Add flour and stir for about 3 minutes. Stir in 1 cup milk/cream and stir well to blend. Add remaining milk/cream, whisking to get rid of any lumps. Add oregano, cayenne and nutmeg; season with salt and pepper.

When sauce is hot, sprinkle in half the cheese and stir well. When melted, add remaining cheese; stir well. Carefully taste sauce to see if it needs more salt or pepper. Place half the cooked vegetables in bottom of prepared dish and spread half the macaroni over vegetables. Season lightly with salt and pepper; spoon half the sauce over all. Repeat another layer with remaining vegetables, macaroni, salt, pepper and sauce. Sprinkle breadcrumb mixture over top.

Bake for about 25 minutes. If top isn’t golden brown, place dish under broiler for 3 to 5 minutes. Remove from oven and allow to stand for at least 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Yields 8 main-dish servings, or 12 side-dish servings. 

LAYERED MAC & CHEESE

2 cups elbow macaroni, cooked and drained
Salt and pepper
2 ounces cold butter
8 ounces sliced sharp cheddar cheese
2 medium eggs
1 1/2 cups milk 

Heat oven to 375?F.

Butter 2-quart casserole; place layer of cooked macaroni in bottom. Sprinkle with salt and pepper, then dot with pieces of cold butter. Add layer of cheese. Repeat for two more layers, ending with remaining butter and cheese.

Combine eggs and milk; pour over layers. Bake uncovered for 40 minutes (cheese on top will be crusty and golden). Let stand for 15 minutes before serving. Yields 8 servings.